Rigid container for containing foodstuff comprising fish

Abstract

The invention relates to a rigid container ( 10 ) of foodstuff ( 12 ), the foodstuff ( 12 ) comprising fish that is present in solid form. The closed container ( 10 ) presents substantially no liquid. The invention also provides a method of manufacturing the container ( 10 ) and apparatus ( 36 ) for manufacturing the container ( 10 ).

1 . A method of manufacturing a rigid container containing foodstuff, the container comprising a receptacle and a cover, the container being made of a material selected from the group consisting of aluminum, steel, and a plastics material that is oxygen-proof, the cover being seamed or heat-sealed onto the receptacle before a sterilization step, the foodstuff consisting of fish that is in solid form and optionally at least one member selected from the group consisting of additives, preservatives, and a small amount of oil or water, the method comprising:
 cooking or pre-cooking the food stuff;   filling the cooked or pre-cooked foodstuff into the container;   eliminating air present in the container, wherein eliminating air present in the container comprises introducing water vapor into the container during which water in gaseous form is injected into the receptacle;   providing a contact time of 20 seconds to 30 seconds between the vapor and the foodstuff in the container, thereby expelling air that was present in the receptacle; and   closing the container quickly such that the closed container presents substantially no liquid after sterilization and a liquid content is less than 10% of a total weight of a content of the container.   
     
     
         2 . A method of manufacturing a rigid container containing foodstuff, the container comprising a receptacle and a cover, the container being made of a material selected from the group consisting of aluminum, steel, and a plastics material that is oxygen-proof, the cover being seamed or heat-sealed onto the receptacle before a sterilization step, the foodstuff consisting of fish that is in a solid form, and optionally at least one member selected from the group consisting of additives, preservatives, and a small amount of oil or water, the method comprising:
 cooking or pre-cooking the foodstuff;   filling the cooked or pre-cooked foodstuff into the container;   eliminating air present in the container, wherein eliminating air present in the container comprises introducing a gas into the container that will not oxidize the foodstuff, the gas being nitrogen in gaseous form; and   closing the container such that the closed container presents substantially no liquid after sterilization and a liquid content is less than 10% of a total weight of a content of the container.   
     
     
         3 . The method according to  claim 2 , wherein introducing the gas comprises introducing liquid nitrogen into the container and expanding the liquid nitrogen such that the liquid nitrogen vaporizes and expels the air present in the receptacle. 
     
     
         4 . The method according to  claim 1 , wherein the foodstuff contained in the container is selected from the group consisting of tuna, salmon, crab, sardine, shrimp, mackerel, and white fish, each of which may be plain or flavored. 
     
     
         5 . The method according to  claim 2 , wherein the foodstuff contained in the container is selected from the group consisting of tuna, salmon, crab, sardine, shrimp, mackerel, and white fish, each of which may be plain or flavored. 
     
     
         6 . The method according to  claim 1 , wherein the container has smooth side walls. 
     
     
         7 . The method according to  claim 2 , wherein the container has smooth side walls. 
     
     
         8 . The method according to  claim 1 , wherein the liquid content is less than or equal to 5% of the total weight of the content of the container. 
     
     
         9 . The method according to  claim 2 , wherein the liquid content is less than or equal to 5% of the total weight of the content of the container. 
     
     
         10 . The method according to  claim 1 , wherein the liquid content is less than 1% of the total weight of the content of the container. 
     
     
         11 . The method according to  claim 2 , wherein the liquid content is less than 1% of the total weight of the content of the container. 
     
     
         12 . The method according to  claim 1 , wherein the liquid content is greater than 5% and less than or equal to 10% of the total weight of the content of the container. 
     
     
         13 . The method according to  claim 2 , wherein the liquid content is greater than 5% and less than or equal to 10% of the total weight of the content of the container. 
     
     
         14 . The method according to  claim 1 , wherein the foodstuff is in a form that is selected from the group consisting of steaks, pieces, filets, flakes, minced, ground, and whole. 
     
     
         15 . The method claim according to  claim 2 , wherein the foodstuff is in a form that is selected from the group consisting of steaks, pieces, filets, flakes, minced, ground, and whole. 
     
     
         16 . The method according to  claim 1 , wherein the container contains only the foodstuff and gas, and a volume content of dioxygen in the gas is less than 15%. 
     
     
         17 . The method according to  claim 16 , wherein the volume content of dioxygen is less than 5%. 
     
     
         18 . The method according to  claim 2 , wherein the container contains only the foodstuff and gas, and a volume content of dioxygen in the gas is less than 15%. 
     
     
         19 . The method according to  claim 18 , wherein the volume content of dioxygen is less than 5%.